Holiday Wrap Up Sale - Up to 20% Off Sitewide
Holiday Wrap Up Sale - Up to 20% Off Sitewide
Disney Cookware is live now! SHOP DISNEY>
Disney Cookware is live now! SHOP DISNEY>
Use code HOLIDAYSHIP for free shipping!
Use code HOLIDAYSHIP for free shipping!
Our Accessibility Statement
Pickled Vegetables and Romaine Salad

Pickled Vegetables and Romaine Salad

The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.

By Marge Perry & David Bonom

Yield:

6 Servings


Print

Ingredients

2 cups cider vinegar
1 cup sugar
2 tablespoons kosher salt
10 garlic cloves
2 cups bite-sized cauliflower florets, about 1/4 medium head
4 mini cucumbers, cut into 1/4-inch thick slices
3 carrots, thinly sliced
1 large shallot, thinly sliced
2 romaine hearts, sliced, about 10 cups
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

  1. Combine the cider vinegar, sugar, kosher salt and garlic cloves in a medium saucepan. Bring to a boil over high heat and cook 2 minutes. Combine the cauliflower, cucumbers, carrots and shallot in a large bowl and pour the vinegar mixture over, let cool 10 minutes then cover and refrigerate 1 hour.
  2. Drain the vegetables and discard garlic cloves.
  3. Combine the pickled vegetables and romaine in a bowl. Combine the extra virgin olive oil, balsamic vinegar, salt and pepper in a separate bowl; pour over romaine mixture and toss well. Serve immediately.

Previous article 10-Minute Asian Glazed Salmon

Leave a comment

Comments inputs
Your name *
Message *

* Required fields